Logan's Café Sabor hosts Fourth Annual USU Scholarship Fundraiser
The Cache Valley community is invited to enjoy an evening of Mexican food, entertainment, prizes and fun, while benefiting students at Utah State University. Logan’s Café Sabor restaurant hosts its fourth annual scholarship fundraiser Tuesday, Sept. 25. A major portion of the day’s proceeds from lunch and dinner dine-in, take-out and catered meal orders will be donated to a USU scholarship fund.
“One of the most important ideals instilled in me while attending USU was the importance of giving back to the university,” said Café Sabor owner Justin Hamilton.
Those who dine at the restaurant after 5 p.m. will be treated to a mariachi band, dance performances by USU student groups, a live DJ and random prize giveaways. Aggie mascot Big Blue will be on hand to pose for digital photos with children. A silent auction will also be held.
New to this year’s gathering, proceeds from take-out orders and catered meals, scheduled in advance for delivery on Sept. 25, are also included in the fundraiser. Catering orders can be placed by calling the restaurant at 435-752-8088.
Funds raised at the Sept. 25 event will be contributed to a scholarship fund administered by USU’s Multicultural Student Services office.
“By simply choosing to dine with Café Sabor on this day, you can make a difference in the life of a very deserving student,” said Moises Diaz, director of USU’s MSS office. “Justin’s willingness to host this fundraiser each year is a wonderful gesture, and his vision has contributed to its growth.”
The restaurant is located at 600 West Center in the historic Center Street Train Depot.
Contact: Moises Diaz [mdiaz@cc.usu.edu], 435-797-1733
Writer: Mary-Ann Muffoletto [maryann.muffoletto@usu.edu], 435-797-1429
Writer: Mary-Ann Muffoletto [maryann.muffoletto@usu.edu], 435-797-1429
Logan restauranteer hosts Café Sabor's fourth annual scholarship fundraiser Sept. 25.
Big Blue is a popular attraction, especially with the kids, at the Café Sabor fundraiser.
SHARE
TRANSLATE
Comments and questions regarding this article may be directed to the contact person listed on this page.